These simple muffins are great for entertaining. They also refrigerate and freeze well for make-ahead menus.
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1/3 cup margarine or butter, melted
1 cup fresh strawberries, coarsely chopped
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, egg, and margarine; mix until the ingredients are moistened, but do not overbeat. Stir in the fresh fruit. Spoon the batter into twelve greased muffin cups.
Bake the muffins for about 20 to 25 minutes, or until the tops spring back when lightly touched. Serve warm.
Who can resist the temptation offered by a pastry crust piled high with lush strawberries?
3 quarts fresh strawberries, divided
1 1/2 cups sugar
6 tablespoons cornstarch
2/3 cups water
Red food coloring, optional
1 (10-inch) deep-dish pastry shell, baked
In a large mixing bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir the mixture for 2 minutes. Remove from the heat and add the food coloring if desired. Pour the mixture into a large bowl. Chill for 20 minutes, stirring occasionally, until the mixture is just slightly warm. Fold in the remaining berries.
Pile into the prepared pie shell. Chill for 2-3 hours. Serve each slice with a dollop of whipped cream.
Yields: 8 servings
Preparation Time: 40 minutes, plus final chilling time
Strawberries and rhubarb pair up to make a winning combination in this great cake. Make sure that you have vanilla ice cream on hand to serve it with.
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick cooking oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
4 cups chopped rhubarb
1 pint fresh strawberries, halved
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
In a bowl, combine the flour, packed brown sugar, quick-cooking oats, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 9-inch round baking pan.
Combine the chopped rhubarb and strawberries. Spoon the fruit into the baking pan.
In a saucepan, combine the sugar, cornstarch, water, and vanilla. Bring the mixture to a boil over medium heat. Cook and stir for 2 minutes. Pour the mixture over the fruit. Sprinkle the fruit with the remaining crumb mixture.
Bake the cake for 1 hour. Cool completely before serving with vanilla ice cream.
This simple recipe is hard to beat when it comes to complimenting the great flavor of fresh strawberries. It's also an elegant end to any meal. Try drizzling some of the finished berries with white chocolate for an even prettier presentation.
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
